Lemon Jelly . . . . . . 1 Packet
Chopped Carrots . . ½ Cup
Lemon Juice . . . . . . 1 Tbsp
Chopped Capsicum . ½ Cup
Green Coloring . . . . ½
Chopped Radish . . . ½ Cup
Mayonnaise . . . . . . ½ Cup
Chopped Onions . . . 2 Tbsp
Cream Cheese . . . . ¼
Preparation:
Dissolve 1 Packet Lemon Jelly In 2 Cups Boiling Water And Let It Cool. Add 1 Tbsp Lemon Juice, ½ Tsp Green Coloring, Salt And Pepper And Pour 1 Cup Of This Into A Lightly Oiled 8-inch Pan And Let It Chill. Chill Remaining Jelly Until Semi-set And Then Whisk Until Fluffy. Add ½ Cup Mayonnaise, ½ Cup Chopped Carrot, Capsicum, And Radish, 2 Tbsp Chopped Onions And ¼ Cup Cream Cheese. Adjust Seasoning And Color, Keeping It Lighter Than The First Layer. Pour Over The First Layer. Chill And Pour Onto A Flat, Round Serving Dish. Cut Into Half And Place The Two Rounded Sides Together. Decorate By Placing A Small Carrot For The Body. Place The Salad And Greens And Flowers Made Out Of Vegetables Around The Butterfly.
